7. * SALADS *
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7.1 BLACK EYED PEAS SALAD (Alasanda Guggulu)
INGREDIENTS
| 1 cup | Black eyed peas, soaked in water overnight, drained |
| Seasonings: | |
| 1 tsp | Oil |
| 1 tsp | Mustard seeds |
| 1 tsp | Cumin seeds |
| 2 | Dry Red Chillies |
| ½ cup | Corn, fresh kernels sliced |
| ½ | Tomato, diced into small cubes |
| 1 pinch | Salt to taste |
| 1 pinch | Turmeric |
| 1 tsp | Lemon juice |
| 1 tsp | Cilantro, finely chopped |
DIRECTIONS
- Cook Black-eyed peas with little salt until tender, then drain.
- Heat oil and fry seasonings until they splutter.
- Add tomatoes, corn, beans and fry for 2 minutes.
- Add turmeric and salt and fry for 2 more minutes.
- Add lemon juice and toss well.
- Garnish with cilantro.
7.2 CAPSICUM SALAD
INGREDIENTS
| 1 cup | Green Peppers, Red Peppers, Yellow Peppers, chopped |
| 1 cup | Carrots, chopped |
| 1 cup | Cucumber, chopped |
| 1 cup | Cabbage, chopped |
| Dressing: | |
| 1 tbsp | Olive oil |
| 3 tbsp | Lime juice |
| ¼ tsp | Black pepper powder |
| 1 tsp | Salt to taste |
| 1 tbsp | Cilantro, chopped |
DIRECTIONS
- Mix all the chopped vegetables.
- Mix the dressing and set aside.
- Just before serving, mix the vegetables and dressing.
7.3 MOONG DAL SALAD (Vadapappu)
INGREDIENTS
| ½ cup | Yellow Moong dal - soaked in water for about 4 hours. |
| ½ cup | Cucumber, peeled and finely chopped |
| 1 tsp | Black Pepper Powder |
| 1 tsp | Cilantro, finely chopped |
| 1 pinch | Salt to Taste |
| 1 tsp | Coconut, fresh grated |
DIRECTIONS
- Rinse dal, drain and put into a bowl.
- Mix in all the remaining ingredients and garnish with coconut.
7.4 PINEAPPLE & COCONUT SALAD
INGREDIENTS
4 tsp Coconut, fresh grated
2 Dry Red Chillies
½ tsp Mustard
4 cups Pineapple , cubed
1 cup Mango, raw, cubed
1 cup Green apple, cubed
1 cup Red Grapes
2 tsp Sugar 1 pinch Salt to Taste
DIRECTIONS
- Grind coconut, red chillies, mustard into a fine paste.
- Put cubed fruits into a large bowl.
- Add paste, sugar, salt and toss well.
7.5 RADISH SALAD (Kosambari)
INGREDIENTS
| 7-8 | Small Red Radish, grated |
| 2 tbsp | Coconut, fresh grated |
| 2 tsp | Lemon Juice |
Seasonings:
| 1 tsp | Oil |
| 1 tsp | Mustard seeds |
| 1 tsp | Cumin seeds |
| 2 | Dry Red Chillies |
| 1 sprig | Curry leaves, finely chopped |
| 1 cup | Cilantro, finely chopped |
| 1 pinch | Salt to taste |
DIRECTIONS
- Put grated radish in a bowl, and then add coconut and lemon juice.
- Heat oil and fry seasonings until they splutter.
- Add seasonings to the radish mix.
- Garnish with cilantro.
- Add salt just prior to serving so that the salad does not get soggy.
7.6 SPICY FRUIT CHAAT
INGREDIENTS
For Chat Masala:
1 tsp Sugar
½ tsp Salt
2 tsp Lemon juice
1 tsp Cumin powder
1 tsp Mint, finely chopped
½ tsp Cayenne pepper powder
½ tsp Black pepper powder
½ tsp Dry Ginger powder (soonti)
1 cup Apples, cubed 1 cup Pineapple, cubed 1 cup Green Grapes, de-seeded and cut into halves 1 cup Red Grapes, de-seeded and cut into halves 1 cup Banana, cubed 1 cup Orange, de-seeded and cubed
DIRECTIONS
- Mix all chat masala ingredients well.
- Mix all cubed fruit in a large bowl.
- Add chat masala and mix well.
7.7 SPROUTED MASOOR DAL & PEANUTS SALAD
INGREDIENTS
2 cups Masoor dal, sprouted by soaking in water overnight.
Seasonings:
1 tsp Oil
½ tsp Mustard seeds
½ tsp Cumin seeds
1 tsp Urad Dal
1 Dry Red Chilli
1 sprig Curry Leaves
1 pinch Salt to Taste 2 tsp Peanuts, roasted then ground into a powder 1 tsp Lemon juice 1 tsp Cilantro, finely Chopped
DIRECTIONS
- Boil water, add dal and cook 2 minutes; then drain and set aside.
- Heat oil and then fry seasonings until they splutter and brown.
- Add dal and salt and fry for 2 minutes.
- Add powdered peanuts, lemon juice, cilantro and toss well.